Choo Wee Sim
Investigation of new sources of natural colorants, development of functional foods such as probiotic beverages, extraction of bioactive compounds, enzymatic modification of bioactive compounds and stabilization of oil.
Chan, S. Y., Choo, W. S., Young, D. J. and Loh, X. J. (2017). Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydrate Polymers 161: 118-139.
Yong, Y. Y., Dykes, G., Lee, S. M. and Choo, W. S. (2016). Comparative study of betacyanin profile and antimicrobial activity of red pitahaya (Hylocereus polyrhizus) and red spinach (Amaranthus dubius). Plants Foods for Human Nutrition (2016) doi:10.1007/s11130-016-0586-x
Saik, A. Y. H., Lim, Y. Y., Stanslas, J. and Choo, W. S. (2016). Lipase-catalyzed acylation of quercetin with cinnamic acid. Biocatalysis and Biotransformation 34:33-43.
Leong, C. M., Mohd Adzahan, N., Muhammad, K. and Choo, W. S. (2016). Physicochemical properties of pectin extracted from jackfruit and chempedak fruit rinds using various acids. International Food Research Journal 23: 973-978.
Gengatharan, A., Dykes, G. A. and Choo, W. S. (2016). Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science and Technology 51: 427-434.
Gengatharan, A., Dykes, G.A. and Choo, W.S. (2015). Betalains: Natural plant pigments with potential application in functional foods. LWT - Food Science and Technology 64:645-649.
Lee, P.E. and Choo, W.S. (2015). Characterization of flaxseed oil emulsions. Journal of Food Science and Technology 52:4378-4386.
Okpala, C.O.R., Choo, W.S. and Dykes, G.A. (2014). Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT - Food Science and Technology 55: 110-116.
Choo, W.S., Yap, J.Y. and Chan, S.Y. (2014). Antioxidant properties of two varieties of bitter gourd (Momordica charantia) and the effect of blanching and boiling on them. Pertanika Journal of Tropical Agricultural Science 37:121-131.
Chan, S.Y and Choo, W.S. (2013). Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks. Food Chemistry 141: 3752–3758.
Bioactive compounds in foods, enzyme technology and lipid technology.
Chan, S. Y., Choo, W. S., Young, D. J. and Loh, X. J. (2016). Pectin as a rheology modifier: Recent reports on its origin, structure, commercial production and gelling mechanism. In: Polymers for personal care products and cosmetics, X. J. Loh (Editor), Royal Society of Chemistry, London, United Kingdom, pp. 205-226.
- Monash University Malaysia PVC’s Award for Excellence in Teaching, Round 2, 2011
- Monash University Malaysia PVC’s Award for Excellence in Teaching, Round 1, 2010
- Monash University Malaysia PVC’s Award for Excellence in Teaching, Round 2, 2010
PhD Students (Completed)
- Ashwini Gengatharan
PhD Students (Present)
- Amy Yi Hsan Saik
- Chan Siew Yin
- Yong Yi Yi
MSc Student (Completed)
- Leong Chia Ming (in association with Universiti Putra Malaysia)
Honours Students (Completed)
- Pantea Fotouheyapour
- Lee Pei En
- Chan Siew Yin
- Muhammad Waziri Zakia Banu
- Connie Wong Lai Ping
- Lisa Octavia
- Lee Khye Yeong
- Elvina Amanda
- Chai Jun Ching (co-supervisor)
- Shalini Kandasamy (co-supervisor)
- Karen Sim Pei Cheng
- Chun Swee Chin
- Meghna Jahajeeah
- Michelle Ong Wei Kim
Honours Students (Present)
- You Qiu Yi
- Professional member of New Zealand Institute of Chemistry (Oils and fats specialist group)
- Journal reviewer for Food Chemistry, European Journal of Lipid Science and Technology, International Journal of Food Properties, International Food Research Journal and Malaysian Journal of Nutrition